Almond Angel Cake


  • 1 cup ground almonds
  • 2/3 cup cake and pastry flour
  • 1/4 tsp salt
  • 1 carton PUREGG Simply Egg Whites liquid egg whites
  • 1 tsp cream of tartar
  • 2/3 cup granulated sugar
  • 1 tsp lemon juice
  • 1/2 tsp almond extract


  1. Grease and flour 2 (8”/20 cm) round layer cake pans; line with wax or
    parchment paper. In small bowl, combine ground almonds, flour and salt; set
  2. In large mixer bowl, beat liquid egg whites and cream of tartar until soft
    peaks form. Gradually add sugar, beating until soft shiny peaks form. Add
    lemon juice and almond extract; beat for 1 more minute.
  3. Sprinkle almond mixture over egg mixture; fold in gently and quickly. Pour
    into prepared pans.
  4. Bake at 180°C 15-20 minutes or until light golden brown. Let cool
    in pans 10 minutes, run knife around edges and turn out onto rack to cool